Rhubarb is just coming into season in Scotland and the pink shoots are welcome relief from the grey winters that seem to always last too long. This dish can be prepared in advance but keep the crumble separate until it's ready to be baked.
- 2 pounds rhubarb, washed and cut into large chunks
- 2 ounces light brown sugar (depending on the fruit)
- 1 tablespoon Edinburgh Gin's Rhubarb and Ginger Liqueur
- 1 whole vanilla bean, split
- 6 tablespoons unsalted butter, chilled
- 7 ounces (1¾ cups) self-rising flour (or 3½ ounces self-rising flour and 3½ ounces rolled oats for more texture)
- 3½ ounces Demerara sugar
- 1 pinch salt
- Whipped cream, for serving
Preheat oven to 375°F.
For the filling:
In a medium pot, add half the sugar, rhubarb, Gin and vanilla and simmer for about 5 minutes until semi soft. Taste for sweetness and add more sugar if required.
For the crumble:
In a medium bowl, add the flour then grate in the butter. Rub the mixture between your fingers to make a fine crumb. Fold in the sugar.
For the assembly:
Place the cooked fruit (vanilla bean removed) into a pie dish and scatter the crumble on top.
Bake for 30-40 minutes until golden brown and bubbling.
Remove from oven and set aside to cool. Serve warm with whipped cream.